Herbed cheese popovers
These popovers look as pretty as they taste: a great holiday side dish essential for Shavuot.
June 29, 2011 12:58
1 minute read.
Challah, Hallah, bread 311.
(photo credit: Ilan Nachum / Al Hashulchan Magazine)
HERBED CHEESE POPOVERS1. Preheat oven to 450
and place a rack in the bottom third of the oven. Spray a 24-cup,
nonstick mini muffin pan generously with non-stick cooking spray.
1 cup flour
1 tablespoon finely chopped flat leaf parsley
½ teaspoon salt
¼ teaspoon ground white pepper
1-¼ cups whole milk, at room temperature
2 large eggs, room temperature
1 tablespoon butter, melted
3 ounces Boursin or Alouette herbed cheese or creamy bleu cheese, crumbled
2. In a medium bowl, whisk together
the flour, parsley, salt and pepper. Ina separate medium bowl, whisk
together the milk, eggs, and butter. Pour the milk mixture over the
flour mixture and whisk together until just combined (a few lumps are
okay). Pour the batter into the prepared muffin cups to within about ¼
inch to the top. Top each cup with a crumble of the Boursin or Bleu
3. Bake for 10 minutes without
opening the oven door. Reduce the heat to 350 and bake until golden
brown and nicely puffed, 8 – 10 minutes more.
*Use non-stick muffin pan for this recipe.